Sweet Rice Noodles
1.
Wash the glutinous rice and soak it in clean water. The amount of water is less than that of the rice. In summer, I put it in the refrigerator and soak it overnight; the rice should be soaked until it is broken with a twist;
2.
Add enough water to the steamer, put a grate, spread cage cloth or gauze, and spread the soaked rice evenly on it; don’t put too much rice in a layer, too much rice will not be steamed completely, there must be a middle The process of mixing and sprinkling;
3.
Turn on the medium heat, and keep the water boiled and steam for 30 minutes; taste the rice, it will bite when biting, it is tough, and the rice is crystal clear one by one;
4.
After turning off the heat, take out the rice and grate together, let it cool, and let it reach room temperature in summer, and to hand temperature in winter;
5.
Put the koji in a bowl, until a little bit of hydration, start the koji;
6.
Boil the container and tools for making fermented rice with boiling water for a while and disinfect;
7.
After the rice cools, put the rice in the container;
8.
Pour the soaked koji into the rice and stir while pouring;
9.
Add appropriate amount of cold water according to the softness of the rice, but it cannot become thick porridge after adding water;
10.
Use a spoon to compact and flatten the mixed rice, dig a hole in the middle to observe the degree of fermentation of the fermented rice;
11.
Cover with plastic wrap, and then cover; put it out of light, it can be fermented;
12.
The current temperature-room temperature is about 28 degrees, fermented for two days and nights, there is already water in the nest in the rice;
13.
Shake the bowl and the rice will slide as a whole, indicating that the fermented rice is ready;
14.
Pour an appropriate amount of cold water into the rice, use a knife to cut the rice piece by piece (I used a plastic pot for fermentation, and replaced it with a stainless steel pot when steaming in the pot), put it in the steamer, and steam after the water is boiled for 10- Take it out for 15 minutes and eat it while it is still hot;
15.
After cooling, put it in a fresh-keeping box and store it in the refrigerator; when eating, dig the rice and soup into a small bowl and eat directly;
Tips:
The tools and containers used in the whole process must not be oily, and must be disinfected (boiling water is fine); even on cloudy days or when the air humidity is high, the fermented rice is easy to grow white hair. If there is a layer of white hair, you can Dig it with a spoon, the fermented ferment can continue; if it grows green hair, it can only be thrown away, so don't dare to make it when the weather is too hot; it can be put on the heating during the fermentation in winter, and the fermentation time will be longer than in summer. a little longer.
